The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate. The great diversification of the vineyard blocks, leads to wide variations regarding the technological and phenolic ripeness of the grapes between the different vintages and requires a meticulous management of each vintage. Therefore, the grapes are classified at the moment of delivery at the winery by alcohol potential, acidity, phenols and bunch weight. This selection, which is carried out every year, allows choosing the proper wine making technique taking into account the quality and the different properties of the raw material.

The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. The optimal point of maturity for the production of Akakies Sparkling is 10.5 ABV. After delivery at the winery, and before the press, the grapes are chilled at 11-14 °C. Three pressings take place under continuous and gradually increasing pressure. For the production of Akakies Sparkling we use the second pressing. After the must is settled and racked the first alcoholic fermentation takes place. This fermentation is short and carried out using the traditional method. The wine stays and is stirred on its lees for a few months and then is transferred to the tanks for the second fermentation, during which the bubbles are formed and the wine gains 1% in alcohol.

The grapes are sourced from the viticultural zone of Agios Panteleimon within the Amyndeon appellation in Florina, Northwestern Greece. The high altitude (600m) and the poor sandy soils of the area lead to the production of wines displaying finesse and a rare aromatic character. The four surrounding lakes that act as a buffer zone create perfect weather conditions for the cultivation of Xinomavro, more temperate than expected in this continental climate. The great diversification of the vineyard blocks, leads to wide variations regarding the technological and phenolic ripeness of the grapes between the different vintages and requires a meticulous management of each vintage. Therefore, the grapes are classified at the moment of delivery at the winery by alcohol potential, acidity, phenols and bunch weight. This selection, which is carried out every year, allows choosing the proper wine making technique taking into account the quality and the different properties of the raw material.

The must is composed entirely of grapes carefully selected during the harvest on the basis of their content in sugars, phenols and acidity. The optimal point of maturity for the production of Akakies Sparkling is 10.5 ABV. After delivery at the winery, and before the press, the grapes are chilled at 11-14 °C. Three pressings take place under continuous and gradually increasing pressure. For the production of Akakies Sparkling we use the second pressing. After the must is settled and racked the first alcoholic fermentation takes place. This fermentation is short and carried out using the traditional method. The wine stays and is stirred on its lees for a few months and then is transferred to the tanks for the second fermentation, during which the bubbles are formed and the wine gains 1% in alcohol.

Reviews

Boston Magazine - Leah Mennies

Wine: Akakies Sparkling

Vintage: 2014

Date: 01/06/2105

Anything but Standard Sparklers

“Greece is in the midst of this really odd but lovable winemaking transformation… That means affordable gems like this sparkling rosé, made from Xinomavro grapes grown in the northwestern part of the country.”

The Dallas Morning News - Tina Danze

Wine: Akakies Sparkling

Vintage: 2014

Date: 26/05/2015

“…It’s a vibrant rosé. Across the palate, there’s lots of fruit, and it ends with some tannins that balance the wine and cleanse the palate. It’s like a sparkling red…”

Cuisine Xplorers

Wine: Akakies Sparkling

Vintage: 2014

Date: 09/05/2015

Greek Wine? Oh Yes.

A fabulous sparkling rosé produced from 100% Xinomavro grapes grown in vineyards inside the Agios Panteleimon zone in the Amyndeon region, the only Greek-controlled designation of origin for rosés.

The Central Market blog

Wine: Akakies Sparkling

Vintage: 2014

Date: 16/04/2015

Xinomavro – Considered one of Greece’s greatest red varietals and responsible for its most serious reds… or if you want to see this grape demonstrate its lighter side try Kir-Yianni Akakies Sparkling Rosé is 100% Xinomavro.

The Wine Advocate

Wine: Akakies Sparkling

Vintage: 2012

Rating: 88/100

The Wine Advocate

Wine: Akakies Sparkling

Vintage: 2011

Rating: 89/100

Tidings Magazine - Tod Steward

Wine: Akakies Sparkling

Vintage: 2010

Date: 29/01/2013

The next Greek wine revolution, Kir-Yianni

The newest addition to the Kir-Yianni portfolio and made entirely from the Xinomavro grape. Bright salmon-pink with bright fresh strawberry/wild berry notes on the nose, it sports a creamy mouthfeel with just a bare hint of sweetness. The finish is crisp and refreshing.